Things You'll Need:
- 1 Duck (4 - 5 pounds, thaw if frozen)
- 1/4 cup port wine
- 2 Tbsp olive oil
- 1 Tbsp flour
- 1 cup chicken broth
- 1/4 cup orange juice
- 2 - 4 Tbsp brown sugar
- 1/2 cup fresh cranberries
- 1 dash cayenne pepper
- 1/2 lemon
- 1 tsp salt
- 1 tsp black pepper
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Step 1
Here is how to prep the duck for roasting. Rinse duck and pat dry. Remove anything in the cavity.Remove excess trimable fat from the skin. Squeeze fresh lemon juice into the cavity of the duch and rub all around. Add salt and pepper. Roast in the oven for 30 minutes at 350.
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Step 2
After 30 minutes of roasting, pierce the skin a few times with a sharp knife to release some of the fat. Roast an additional 1 1/2 - 2 hours. For the last 15 minutes, turn the oven up to 500 in order to crisp up the skin. Remove the duck form the oven and set on a plate, reserving the fat and drippings leftover from roasting.
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Step 3
In a skillet or stove top pan, add all together the drippings, port, olive oil, broth, orange juice, and brown sugar. Use a medium heat. Keep stirring and add the flour. Add the cranberries and keep cooking until the berries 'pop'. You may have to increaser the heat to a low boil. Add cayenne pepper, salt, and black pepper. Add more sugar if the sauce tastes too tart.
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Step 4
Use poultry shears to cut the duck up into pieces. Place on a serving dish and garnish with the cranberry relish.
